A slightly more savory riff on the classic pecan pie, just as decadent as the classic. Walnuts and bourbon bring a bit more depth, while a sprinkling of flakey sea salt helps balance the sweetness of maple and sugar.
1 frozen, unbaked 9” pie crust
6 tbsps butter, melted
1 cup brown sugar
1/3 cup maple syrup
1/3 cup sorghum syrup (or molasses)
2 tbsps bourbon
1 cup pecans, roughly chopped
1 cup walnuts, roughly chopped
A few pinches of Maldon salt, or another high quality sea salt
Preheat oven to 350°F.
- To make the filling, whisk together the melted butter, sugar, maple syrup and sorghum syrup in a medium mixing bowl.
- Whisk in the eggs, one at a time, followed by the bourbon. Set aside.
- Mix the chopped nuts together in a bowl. Remove the pie crust from the freezer and add the chopped nuts to the bottom of the pie crust.
- Slowly pour in the sugar and egg mixture, being careful to not displace too many of the nuts; they’ll rise to the top while baking, but they should still be in an even layer.
- Transfer to the oven and bake for 30 minutes. After baking for 30 minutes, rotate the pie and tent with foil to prevent the crust and nuts from burning. Bake for an additional 25-30 minutes, or until the filling has set. It will still be a bit wiggly in the center. Let the pie cool on a rack which will allow it to settle.
- Slice and serve with a pinch of sea salt and a scoop of vanilla ice cream.
Take a look at our recommended pairing below.